If like me, you’ve ever paid $4 for a little pack of lavosh before, you’re probably wondering what’s in them, which some time ago really got me thinking about making my own. The answer, as it turns out, is not much – flour, water and whatever else you want to chuck into the mix. For something that has a bit of a fancy name, lavosh or lavash is a Middle Eastern flatbread. In the Middle East lavash is served as a soft bread for wraps, but in Australia we tend to think of it more as a cracker to be eaten with cheese and dips.
Making your own lavosh takes a bit of time, but it’s dead set easy. Foolproof even. You can roll the dough out by hand (it’s a bit more work, but definitely worth it!), or use a pasta maker if you have one. It’s a great homemade staple that has endless possibilities for tweaking to taste – make it with wholewheat or plain flour, add in a sprinkle of rosemary and sea salt – it’s all delicious.
Looking back, I’m kicking myself for not whipping this up on a MasterChef mystery box challenge.